Fall Off the Bone Slow Cooker Short Ribs
Ingredients
For the Short Ribs
- 4-8 boneless or bone-in short ribs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
For the Gravy
- 2 tbsp cornstarch
- 1/4 cup cold water
- 2 cups leftover cooking liquid from slow cooker
Instructions
- Sprinkle salt and pepper on all sides of the short ribs. Heat a medium skillet over medium-high heat with olive oil. Sear the ribs on both sides until browned. This should take about 2-3 minutes on each side. Add the diced onion to the pan, reduce the heat to medium-low, and continue cooking for another 2-3 minutes or until the onion becomes translucent.
- Now, make the braising liquid, which is the flavorful liquid that the ribs will cook in. Pour the beef broth and Worcestershire sauce into the slow cooker. Then, add the garlic powder, onion powder, and dried thyme. Stir until completely combined. Then, add the ribs and onions to the slow cooker.
- Place the lid on the slow cooker and cook for 6-8 hours on low heat. Halfway through the cooking process, turn the ribs to the other side to ensure that both sides cook in the liquid.
- Once the timer is up on the slow cooker, remove 2 cups of leftover cooking liquid and pour it into a saucepan. Turn the heat to medium to allow the liquid to come to a gentle boil. In a bowl, mix together the cornstarch and cold water until thoroughly combined and thickened. Pour the cornstarch slurry into the saucepan and use a whisk to mix it into the gravy. Let the mixture come to a boil for one minute. Stir, and turn down the heat to low to simmer for 5-10 minutes or until the gravy thickens.
- Pour the gravy over the short ribs. Your short ribs are now ready to serve over or with mashed potatoes or another side of your choice, like rice or roasted vegetables.
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